Indulge in the unforgettable flavors of a homemade Pecan Sour Cream Coffee Cake. Perfect for your morning coffee, a delightful brunch, or as a comforting dessert, this cake boasts a tender crumb, a heavenly pecan topping, and just the right touch of sweetness. Follow this simple recipe to create a coffee cake that everyone will rave about.
Ingredients
For the Crumb Topping:
- 1 ½ cups pecans, finely chopped
- ⅓ cup white sugar
- ⅓ cup packed light brown sugar
- 3 tablespoons melted butter
- 1 teaspoon cinnamon
- ⅛ teaspoon salt
For the Cake:
- 1 ⅞ cups all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup white sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 cup sour cream or creme fraiche
- 1 ½ teaspoons vanilla extract
Instructions
Prepare the Crumb Topping:
- In a medium bowl, combine finely chopped pecans, white sugar, light brown sugar, melted butter, cinnamon, and salt.
- Mix thoroughly until all the ingredients are well combined. Set aside for later use.
Make the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan, or line it with parchment paper for easy removal.
- In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and fine sea salt.
- In a large mixing bowl, beat white sugar and unsalted butter with an electric mixer on medium speed until light and fluffy, about 2 minutes.
- Add eggs, one at a time, beating well after each addition to incorporate fully. Mix in vanilla extract.
- Alternately add the flour mixture and sour cream (or creme fraiche) to the butter mixture, beginning and ending with the flour mixture. Mix just until combined.
- Pour half of the batter into the prepared pan. Sprinkle half of the crumb topping over the batter. Cover with the remaining batter and then top with the remaining crumb topping.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before removing. Then transfer to a wire rack to cool completely.
Serving Suggestion:
Serve this scrumptiously tender Pecan Sour Cream Coffee Cake with a dollop of whipped cream or a side of fresh fruit for an extra special touch. Perfect for enjoying with a cup of coffee or your favorite tea.
This Pecan Sour Cream Coffee Cake is more than just a treat; it’s a warm invitation to savor the moment. Whether for a special occasion or a cozy weekend breakfast, this cake promises to deliver joy and satisfaction in every bite. Enjoy!
Additional Tips and Variations:
- For a more decadent cake, you can add chocolate chips or chopped dark chocolate to the batter.
- Experiment with different types of nuts for the crumb topping, such as walnuts or almonds.
- Want to make your cake extra moist? Add a few tablespoons of melted butter or vegetable oil to the batter before mixing in the flour.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- Add a pinch of nutmeg or cardamom to the crumb topping for added depth of flavor.
- Want to make mini coffee cakes for individual servings? Use muffin tins and adjust the baking time accordingly.
